Red Raspberry

Red Raspberry is a classic favorite with its bold berry flavor and outstanding red-purple color. Our delicious Red Raspberry puree is made from premium grade fruit picked at peak of season. Pureed smooth with all seeds extracted, a hint of sugar is added to balance the natural tartness of the berry. A small amount of fruit pectin is added to further refine the puree's texture for pastry recipes, artisan cocktails, and mixed drinks.

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Featured Recipe

Pistachio Linzer with Red Raspberry Ice Cream

Yield: 20 servings
Source: Pastry Chef Cecily Austin of The Oval Room – Washington, D.C. Adapted by

Salted Coffee Semifreddo:
    • 700 g. heavy cream
    • 250 g. heavy cream
    • 145 g. sugar
    • 112 g. egg whites
    • 80 g. egg yolks
    • 30 g. sugar
    • 25 g. coffee extract
    • 20 g. cognac
    • 20 g. Kosher salt

1. Put 250 grams of the cream in a pot and scald. Combine the other 250 grams heavy cream with the yolks and 145 grams of the sugar. Cook like an anglaise to 88°C, remove from heat, and strain through a chiniose into an ice bath. Cool and add cognac, coffee extract, and salt. Whip egg whites and 30 grams of sugar to create a meringue. Fold into the coffee mixture. Whip the 700 grams of heavy cream and fold into the coffee mixture. Pour into molds and freeze overnight. Unmold and cut into desired shapes; reserve.

Red Raspberry Ice Cream::
    • 300 g. The Perfect Purée of Napa Valley Red Raspberry Purée,  thawed
    • 300 g. milk
    • 150 g. egg yolks
    • 150 g. sugar
    • 100 g. cream
    • 70 g. glucose
    • 50 g. trimoline
    • 10 g. PreGel Nitro Stabilizer
    • 2 oz. Chambord

2. Bring the milk and cream to a scald. Whisk together the egg yolks and sugar, and temper in the liquid. Add the stabilizer, glucose, and trimoline, and cook to 85°C. Strain, blend with a Waring immersion blender, and cool. When cool, blend in Chambord. Process in an ice cream machine following manufacturer’s instructions.

Pistachio Ice Cream:
    • 1036 g. whole milk
    • 250 g. heavy cream
    • 120 g. invert sugar
    • 100 g. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste
    • 100 g. egg yolks
    • 100 g. sugar
    • 70 g. non-fat dry milk powder
    • 70 g. glucose powder
    • 5 g. PreGel Nitro Stabilizer

3. Bring the milk, heavy cream, pistachio paste, and invert sugar to a boil in a sauce pan. Combine the sugar, milk powder, glucose powder, and stabilizer in a bowl, and add the dry ingredients to the milk mixture, using a Waring immersion blender. Temper in the egg yolks and cook to 85°C. Strain through a chinois into an ice bath and chill. Spin in an ice cream machine according to manufacturer’s instructions and reserve.

Pistachio Crunch:
    • 200 g. corn flakes, crushed and toasted.
    • 150 g. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste
    • 100 g. chopped pistachios, toasted
    • 75 g. Cacao Barry White Chocolate
    • 50 g. cocoa butter
    • 25 g. butter

4. Melt the chocolate, cocoa butter, butter, and pistachio paste over a double boiler. Add the cornflakes; add the pistachios. Add salt to taste, spread out on a sheet tray and freeze. Cut into ½-inch by 2 ¾-inch strips and reserve, frozen.

Frozen Raspberry Powder:
    • 450 g. The Perfect Purée of Napa Valley Red Raspberry Purée,  thawed
    • liquid nitrogen

5. Press the raspberry puree through a chinois and freeze. Process in a Waring food processor.

Pistachio Linzer:
    • 375 g. cake flour
    • 250 g. butter
    • 130 g. sugar
    • 100 g. chopped pistachios, toasted
    • 90 g. pistachio Flour
    • 25 g. egg yolks
    • 2 g. salt
    • 2 g. cinnamon

6. Cream the butter and sugar. Sift together the salt, pistachio flour, cake flour, and cinnamon and rain into the butter mixture. Add the pistachios, then add the egg yolks. Process through a dough sheeter. Slice into 3 X 1 inch rectangles and bake at 300°F until lightly browned, about 10 minutes.

Pistachio Cake:
    • 380 g. sugar
    • 330 g. all-purpose flour
    • 190 g. grapeseed oil
    • 135 g. whole milk
    • 120 g. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste
    • 5 g. baking powder
    • 3 eggs

7. Whisk the eggs and sugar in a stand mixer until light and fluffy. On low speed, add the grapeseed oil, then add the flour and baking powder. Add in the pistachio paste. Spread batter on a lined and greased ½-sheet tray and bake at 350°F for 11 minutes. Cool, cut into desired shapes, and reserve.

Caramelized Isomalt:
    • 250 g. sugar
    • 250 g. PreGel Magic Sugar
    • 100 g. pistachios
    • water

8. Combine the sugar and isomalt with enough water to create a quicksand consistency in a sauce pot. Bring to a caramel color over medium heat. Remove from heat, add in pistachios, and pour onto a tray lined with a non-stick mat. When cool, break into pieces and grind into a powder in a Waring food processor. Redistribute on a lined tray and re-melt in a 350°F oven. Break into chunks and reserve.

Pistachio Powder:
    • 100 g. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste
    • 30 g. tapioca maltodextrin

9. Combine the tapioca maltodextrin and paste in a Waring food processor. Process through a fine tamis.

Lemon Caramel:
    • 190 g. sugar
    • 190 g. glucose
    • 167 g. fresh lemon juice
    • water

10. Combine the sugar, glucose, and water in a pot and cook to caramel. Add in the lemon juice and reserve.

Sweet Milk Shooter:
    • 500 g. whole milk
    • 75 g. confectioners sugar

11. Combine the milk and sugar using a whisk. Strain through a chinois, chill, and reserve.

To assemble and serve:
Streak the plate with the Lemon Caramel. Stack the Pistachio Cake, Pistachio Linzer, Pistachio Crunch, and Coffee Semifreddo on the plate. Garnish with the Caramelized Isomalt, Pistachio Powder, and Frozen Raspberry Powder. Quenelle the Pistachio Gelato and Red Raspberry Ice Cream nearby each other and place the Sweet Milk Shooter in a glass on the other side of the plate.

Complimentary Samples

Recipe List:


Beachwalk Bellini
Berry Hibiscus Vinaigrette
Berrys on the Bourbon Trail
Champagne–Red Raspberry Vinaigrette
Chilled Red Raspberry Soufflé
Chocolate Raspberry Truffle
Clover Club
Decadent Hot Red Raspberry Soufflé
Decadent Raspberry Sauce
Decadent Raspberry Soup
Delicate Red Raspberry Sherbet
Disaronno Smash
Double Raspberry S'mores
Flavored Ice
Fresh Raspberry Palmer
Froggy Style
Fruit Puree Pate de Fruit
Holiday Joe
Island Fruit Pina Colada
Kiwi Fruitini
Latin Love (Raspberry & Coconut)
Lazy Day
Lemonade Fruit Smoothie
Light Chilled Raspberry Soup
Light Raspberry Ice Cream
Light Raspberry Milk Shake
Lime Meringue with Jasmine Tea Cuajada, Raspberry, Lychee Sorbet
Old Thymer
Peach Melba Ice Cream Sandwiches
Perfect Puree Creme Anglaise
Pistachio Linzer with Red Raspberry Ice Cream
Pistachio Veil with Carmelized White Chocolate Cremeux
Pom-Raspberry Daiquiri
Raspberry Chocolate Gateau
Raspberry Drop
Raspberry Lemonade
Raspberry Macarons
Raspberry Negroni
Raspberry Sorbet
Raspberry Sorbet and Greek Yogurt Swirl with Raspberry Melba
Raspberry Yogurt Cake
Raspberry Yuzu Mock-jito
Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream
Ravishing Red Raspberry Pie
Razzle Dazzle
Red Raspberry Balsamic Ganache
Red Raspberry Chambord Colada
Red Raspberry Daiquiri
Red Raspberry Gimlet
Red Raspberry Glaze
Red Raspberry Martini
Red Raspberry Mini Muffins
Red Raspberry Mochatini
Red Raspberry Poached Pears
Red Raspberry Pudding
Red Raspberry Sorbet
Red Sangria
Seedless Red Raspberry Jam
Sonrisa (Spanish for the word: Smile)
Southern Bliss
Summer Berryade
Summer Fruit Colada
Tilted Halo
Very Berry Ice Cream
White Chocolate Raspberry Cheesecake
Winter Disaronno Smash
  • Blueberry
  • Tamarind
  • White Peach
  • Red Raspberry
  • Green Apple
  • Key Lime
  • Blackberry
  • Blood Orange
  • Coconut
  • Kiwi
  • Lemon Zest
  • Passion Fruit
  • Roasted Red Pepper
  • Pomegranate
  • Black Currant
  • Prickly Pear
  • Lychee
  • Orange
  • Meyer Lemon
  • Pear
  • Mango
  • Papaya
  • Cherry
  • Apricot
  • Pink Guava
  • Banana
  • Strawberry